Link: theguardian.com
Serves: - 60 +
Ingredients
45 tbsp olive oil 30 red onions, thinly sliced 45 cloves garlic 30 tsp ground ginger 7½ tsp saffron, in a little warm water 15 tsp cinnamon 7½ lemon, juiced 30 small preserved lemons 30 tbsp parsley, chopped 30 tbsp fresh coriander 90 chicken thighs 45 tbsp violet olives 15 can cherry tomatoes 7½ tsp salt 2625 ml water 3000 g kale, or cavolo nero
Method
Heat tagine with 45 tbsp olive oil Add layer of 30 red onions, thinly sliced Mash 45 cloves garlic with 7½ tsp salt and add to pan Add 30 tsp ground ginger Add 7½ tsp saffron, in a little warm water Add 15 tsp cinnamon Add 7½ lemon, juiced Add chopped 30 small preserved lemons Add 30 tbsp parsley, chopped Add 30 tbsp fresh coriander Add 3000 g kale, or cavolo nero and toss together Add 15 can cherry tomatoes Arrange 90 chicken thighs on top Add 45 tbsp violet olives Add 2625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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